Starts: never at the same time, that depends on the week’s schedule.
Beginning of the day:
Each week:
Can vary on a daily basis: EVERYTHING! Optimizing a hotel’s turnover includes multiple variables.
Works with these departments:
Contact with guests: in the framework of final negotiations.
Lunch break: always with colleagues, trying out dishes prepared by the hotel’s cafeteria staff.
Corporate spirit: young, interrelated and very Vatelien! Six Vatel alumni work at the hotel. All the departments get together at lunch and everyone is ready to help others out. At least one Friday per month, there’s a cocktail after work.
Leaves: whenever, as the hospitality industry is like a second family. You get a lot out of it, but it requires a lot of investment.
“Vatel made me more open-minded and allowed me to meet people who contributed to making me who I am today.”
Aurélie Ponce - Operations manager for the Cheval Blanc Paris Hotel / 2006 Alumnus
VATEL Group, specialized in teaching Hospitality and Tourism Management, is proud to announce the nomination of Karine Sebban-Benzazon as CEO of our Group.
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This last week of November, 339 5th year students competed in English for 1st place on the podium.
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